How to Sous Vide Bacon
Unique but very effective, sous vide bacon.
Servings: 3 people
Equipment
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer or zipper-lock freezer bag
- Skillet or broiler (for finishing)
- tongs
- paper towels
Ingredients
- 8 slices bacon thick-cut
Instructions
Prep the bacon
- Arrange the bacon strips in a single layer inside a vacuum-seal bag or a zipper-lock freezer bag. If stacking, separate layers with parchment paper.
Seal the bag
- Use a vacuum sealer, or if using a zipper bag, use the water displacement method: slowly lower the bag into the water to push out air, then seal.
Sous vide cook
- Set water bath to 145°F (63°C) for chewy texture, or 165°F (74°C) for more rendered, tender bacon.
- Submerge the sealed bag and cook for 8–24 hours.
Remove and dry
- Take bacon out of the bag and pat dry with paper towels.
Crisp and serve
- Sear in a hot skillet or under a broiler for 1–2 minutes per side until crispy. Serve immediately.